Late spring brings balmy days and evenings that still carry a slight nip on the air.
We have been eating outside on the terrace surrounded by the soft scent of peonies; but as the sun sinks behind the poplars to the west we often take our dessert inside.
Last night the nip in the air prompted us to also take a warming rum digestive.
This amber rum with pineapple and mango perfectly complimented my white chocolate mousse with raspberries.
This mousse is very easy to make, and is in fact a variation of my chocolate pot recipe, using white chocolate in place of dark and milk, and adding the whisked egg white to make it extra light. I find white chocolate desserts can be a little too sweet, so the addition of the crushed raspberries at the base of the serving dish adds a little tang to the taste.
Ingredients
Makes 4
20cl of single cream
150g of white cooking chocolate broken into squares
2 medium eggs
A knob of butter
2/3 cup of fresh raspberries broken into 4, plus 4 left whole to decorate
Method
Gently heat the cream and chocolate in a non stick saucepan until the chocolate is melted, take care not to overheat
Remove from heat and stir in the butter
Separate the eggs and lightly beat the yolks with a fork and add to the cream and chocolate a little as a time, stirring rapidly with a wooden spoon until
Whisk the egg whites as for a meringue and fold into the mixture, making sure that it is fully incorporated
Divide the broken raspberries between the bowls and top with the mixture
Allow to cool before putting into the fridge to set for around 5 hours
This is a perfect dinner party dessert as it is made in advance, all you have to do is pop a raspberry on the top et voila!
P.S. This dessert goes perfectly with my last post of ‘Creamy leek, prawn and mango risotto, just click on the arrow at the bottom of the page to see the recipe.
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A Taste of two Cities 